My favourite use for ripe bananas is in breads. I adapted this Edwardian banana bread recipe in which clever cooks used cooked pumpkin to provide bulk to the bread without affecting the flavour of the loaf. It still tastes like a banana. I have adjusted the recipe to cut the fat and sugar by using applesauce and sugar substitute. I have omitted the icing, heavens know we have our figures to keep up. Slice into bite-sized pieces for tea with friends.
Edwardian Pumpkin Banana Bread
- 2 cups pumpkin puree (NOT pumpkin pie filling)
- 2 large ripe bananas
- 2 large eggs
- 1 1/3 cups sugar or sugar substitute (Stevia)
- 1 1/4 cups applesauce
- 2 1/4 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 3/4 cup walnuts, chopped (optional)
- 1/2 cup raisins (optional)
- Add the pumpkin and peeled bananas to a bowl and mash together then beat in the eggs, sugar and applesauce until pale and well combined.
- Mix flour, baking powder and spices into another bowl then mix into the pumpkin mixture. Add the walnuts and stir to combine.
- Pour the batter in a large loaf pan.
- Place in an oven pre-heated to 375 °F and bake for about 55 minutes, or until a skewer inserted into the centre of the bread emerges cleanly.
- I love it sliced into wedges, topped with jam and non-fat yogurt.
Easy Peasy UnSweetened Apple Sauce
- 3 pounds apples
- 2 large cinnamon sticks
- 1 medium lemon juiced (optional)
- 1/4 cup water
- Peel, core and chop all the apples.Put the apples into a large stock pot or dutch oven. Add about a 1/4 cup of water into the pot to prevent burning. Add the cinnamon sticks, lemon juice.
- Use low-medium heat on your stove and reduce the apples down to what looks like applesauce. It should take about an hour.
- Mrs. Patmore would have used a potato masher to finish the sauce to break up any large lumps. Today you are permitted to the modern day version called an an immersion blender or to put the sauce through a blender.
- I keep one container in the fridge and freeze the excess in Ziploc containers. It will keep in the fridge for a couple months, in the freezer up to a year.